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Corn Chip Chicken Bake

Creamy Italian Asparagus and Ham


  • 3 tbsp vegetable oil
  • 1-1.5 lbs boneless, skinless chicken breasts cut into 1-1/2" pieces
  • 1 yellow onion diced
  • 3 cloves garlic crushed
  • 1 tbsp chili powder
  • 2 cups chicken broth
  • 1 7 oz can fire roasted green chilies
  • 2 15 oz cans cannellini beans, drained and rinsed
  • 2.5 cups Fritos or type of corn chip divided
  • 2 cups shredded Monterey Jack cheese


  1. Preheat oven to 350.
  2. In a large pot, heat oil over medium high. Season chicken with salt/pepper and brown on both sides for up to 5 minutes.
  3. Remove chicken from pot, add onion, garlic and chili powder, stirring; sauté until tender.
  4. Return chicken to pot, stir in broth, chilies and beans. Bring to a boil, reduce to a simmer (uncovered) cook for 30 minutes over medium heat. Stir occasionally, liquid will evaporate.
  5. Add 1-1/2 cups Fritos to a casserole dish.
  6. Top with chicken mixture, remaining Fritos and cheese. Bake for 15 minutes.